Ingredients
Units
Scale
- 2 Large Chicken Breasts (pounded to even thickness)
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 4 slices Galbani Thin Sliced Fresh Mozzarella
- 1/4 cup Basil Pesto
- 2 tbsp Balsamic Glaze
- 1/2 Lemon (juiced)
- 1 cup Tomato (diced)
- 2 tbsp Basil Leaves (thinly sliced)
- 1 Garlic Clove (grated)
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Start by mixing your fresh bruschetta ingredients together. In a bowl, combine the diced tomatoes, thinly sliced basil leaves, grated garlic, extra virgin olive oil, red pepper flakes, salt, and pepper. Mix until well combined and set aside.
- Prepare your chicken. Rub the two pounded chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper. Brianize the chicken and let it sit briefly for enhanced flavor.
- Cook! Heat a large skillet over medium heat with one tablespoon of olive oil. Once hot, add the chicken breasts and cook them for about 5–7 minutes on each side, or until cooked through. Squeeze half a lemon over the chicken halfway through cooking for that extra zing. Once they are cooked, lower the heat and top the chicken with two slices of Galbani fresh mozzarella on each breast. Cover the skillet with a lid to melt the cheese perfectly.
- Top the chicken with your prepared basil pesto, generous spoonfuls of bruschetta mix, and a drizzle of balsamic glaze for that finished touch.
Notes
This recipe can easily be made vegetarian by swapping the chicken for grilled portobello mushrooms or zucchini slices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Sautéing
- Cuisine: Italian
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg